Ingredients

Ingredients For the mackerel

• 4 x 200g/7oz mackerel fillets, pin bones removed

• knob of butter

• 1 tbsp olive oil

For the shallot purée

• knob of butter

• 1 tbsp olive oil

• 350g/12oz shallots, finely chopped

• 300ml/10½fl oz chicken stock

For the vegetables

• 3-4 tbsp extra virgin olive oil

• 12 baby carrots, trimmed

• 12 cauliflower florets

• 12 small asparagus spears, woody ends removed

• 200g/7oz (podded weight) baby broad beans

• 200g/7oz chanterelle mushrooms, thoroughly cleaned

• 4 celery sticks, trimmed and cut into 4cm/1½in pieces

• 2 large garlic cloves, finely chopped

• 25g/1oz coriander seeds, lightly crushed

• 4 bay leaves

• good pinch saffron threads

• 300ml/10½fl oz dry white wine

• 4 plum tomatoes, skinned, seeds removed, chopped

• small bunch basil leaves

• salt and freshly ground black pepper

• splash red wine vinegar

Description

A Gutsy Fish Dish – Great As A Starter Or Main – Where The Vinegared Vegetables Really Offset The Mackerel’s Richness.

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